Mozart Dumpling with Pistachio Crème

Mozart Dumpling with Pistachio Crème

A dessert for special occasions: Mozart Dumplings with Pistachio Crème.

  • 250 mlheavy cream
  • 100 gpistachios
  • 150 gbutter
  • 10 gsalt
  • 100 gflour
  • 500 gpotatoes
  • 130 gpowdered sugar
  • 3 ×egg yolks
  • 8 ×Mozartkugel(n)
  • 100 gbreadcrumb(s)
  • 60 gsemolina


Preparation of the Mozart Dumplings

Peel and boil the potatoes, then mash with a potato masher. Mix the potato mass with 50 g of butter, semolina, salt, egg yolk, flour, and 50 g of icing sugar, and knead to a dough.

Put the dough aside and leave for approx. 2 hours. After this time, roll out the dough and fill it with Mozart balls. Simmer the shaped dumplings in salt water for approx. 10 minutes.

Next, drain the dumplings and toss in buttered breadcrumbs.

Pistachio Crème

Finely grind the pistachios in a blender. Briefly bring to the boil with heavy cream and 80 g of icing sugar. Add two egg yolks to the mixture and allow to cool. Pour the mixture through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the fridge for 1-2 hours.

Back to blog
See More

Subscribe for our iSi newsletter and receive delicious recipe ideas, the latest news and attractive offers on a regular basis.

Subscribe to our newsletter
iSi Recipes

Let yourself be inspired.

In our database, you will find a host of scrumptious recipes that you can prepare quickly and easily with our whippers. Browse through numerous espumas, soups, desserts and cocktails and serve exciting concoctions to your guests on every occasion.

more recipes